Pineapple Prize Muffins Recipe

Name: Pineapple Prize Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can crushed pineapple, juice drained; ¾ cup all-purpose flour; ¾ cup whole wheat flour; ⅔ cup toasted wheat germ; ½ cup sugar; ½ cup flaked coconut (optional); ½ cup nuts, chopped (optional); 1 ½ teaspoons baking soda; ½ teaspoon salt; 1 cup plain yogurt; 2 eggs; ¼ cup oil

Servings: persons

1 (8 ounce) can crushed pineapple, juice drained
¾ cup all-purpose flour
¾ cup whole wheat flour
⅔ cup toasted wheat germ
½ cup sugar
½ cup flaked coconut (optional)
½ cup nuts, chopped (optional)
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup plain yogurt
2 eggs
¼ cup oil

1
Preheat oven to 400 degrees F. and line or grease muffin pans (makes about 15-18 muffins).
2
In a large bowl, mix the flours, wheat germ, sugar, coconut, nuts, baking soda, and salt.
3
In a separate bowl.
4
mix the pineapple, yogurt, eggs, and oil; mix well.
5
Add the wet pineapple mixture to the dry mixture.
6
Stir lightly, just until the the dry ingredients are moistened.
7
Spoon into greased or paper lined muffin pans (2 2/4 inches in diameter), filling 3/4 full.
8
Bake 18-20 minutes at 400 degrees F.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) can crushed pineapple, juice drained, ¾ cup all-purpose flour, ¾ cup whole wheat flour, ⅔ cup toasted wheat germ, and more.

Yes, Pineapple Prize Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Prize Muffins

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